Union Cook III (AM)

Hyatt Vacation Ownership is a renowned hospitality company known for providing exceptional vacation experiences through luxury resorts and timeshare properties worldwide. They are dedicated to creating memorable moments for their guests by offering high-quality accommodations, outstanding customer service, and a welcoming environment. As a part of the prestigious Hyatt Hotels Corporation, the company upholds strong values of diversity, inclusion, and professional growth, fostering a work culture where employees are valued and empowered to excel.

This role is a seasonal, first-shift position offering an hourly rate of $26.21, designed for individuals who enjoy working in a dynamic and fast-paced kitchen environment. The position does not require a valid U.S. driver’s license, making it accessible to a wider range of candidates. The individual hired will play a critical role in food preparation and kitchen operations, ensuring the highest standards of quality, taste, and presentation are consistently met. The role requires a motivated and energetic team player, willing to work a flexible schedule including days, nights, weekends, and holidays, and able to stand for long periods during shifts.

The core responsibilities include procuring all food items directly, adhering strictly to recipes and line check sheets, and maintaining their station according to daily prep sheets. This role emphasizes the importance of maintaining a professional demeanor, a positive attitude, and teamwork. Given the seasonal nature of the position, the role demands adaptability and a commitment to following production schedules aligned with banquet sheets, reservations, and visual inventory assessments. Collaboration with chefs and supervisors to develop menus and specials is a key component, reflecting the interactive nature of this culinary role.

In addition to routine prep work, the job requires proficiency in working across various kitchen stations such as hot line stations, cold line stations, butchery, sauce, and soup production. Knowledge in the operation of fryers, griddles, charbroilers, ovens, and banquet production is essential. The role also involves taking responsibility for sanitation and cleanliness, both during and at the end of shifts, ensuring compliance with stringent hygiene standards.

The seasonal cook will also assist in the procurement, delivery, storage, and usage of food items, including putting away deliveries when necessary. Supporting the Chef and Sous Chef during banquet and clubhouse functions by preparing and serving cold food items further diversifies the responsibilities and highlights the dynamic nature of this position. Overall, this role is ideal for a culinary enthusiast seeking a structured yet engaging position within a reputable hospitality company offering seasonal employment with competitive pay.